Omelette "kindergarten style"
4 servings
45 minutes
The 'kindergarten' omelet is a cozy childhood memory embodied in a simple and delicate dish of Russian cuisine. Its history is closely tied to the traditions of preparing healthy and hearty meals for children, where soft texture, rich flavor, and nutrition are important. The main secret of this omelet is the addition of semolina porridge, which makes it airy and slightly creamy. Eggs give it richness, while the combination of vegetable and butter helps create an appetizing golden crust. This omelet is usually served warm and pairs perfectly with fresh vegetables or a light sour cream sauce. It not only provides a sense of fullness but also brings back the homey comfort where caring hands prepared this tender and aromatic omelet for the little ones.
1
Cook 1 cup of semolina porridge according to the recipe on the package. Or, if there is no recipe, dissolve semolina in 7 tablespoons of water. Boil the milk and add the semolina. Stir constantly and cook the porridge on low heat for 4 minutes.
- Water: 7 tablespoons
- Milk: 1 glass
- Semolina: 5 tablespoon
2
Remove the porridge from the heat and let it cool to room temperature.
3
Preheat the oven to 180 degrees.
4
Break eggs into the porridge, add salt, and mix everything well - the mixture should be saturated with oxygen.
- Chicken egg: 6 pieces
- Salt: to taste
5
Grease a mold or pan with vegetable and butter, pour the egg mixture into it, and place it in the oven for about 15 minutes.
- Vegetable oil: 1 tablespoon
- Butter: 1 teaspoon
6
When the omelet is browned, take the baking tray out of the oven, brush the surface with a little cold milk, and put it back for another 5 minutes.
- Milk: 1 glass